in ,

Small Pomegranate Cheesecake

Spread the love

Small Pomegranate Cheesecake

The perfect small pomegranate cheesecake recipe with a picture and simple step-by-step instructions.

  • 1 Pomegranate
  • 3 small Eggs
  • 100 g Sugar
  • 50 g Soft butter
  • 1 Tonka bean, finely grated, to be bought at well-stocked spice stands
  • 300 g Quark
  • 3 tbsp Wheat flour
  • 1,5 tsp Baking powder
  • 1 tsp Cinammon
  • 3 tbsp Coconut flakes

Aside from that:

  • 12 Paper cases for muffins / muffin tin
  • Possibly some powdered or vanilla sugar to sprinkle the finished cakes
  1. Halve the pomegranate and carefully peel out the seeds (this is best done with the help of a spoon handle), collecting 2 tablespoons of the juice. Drain the pomegranate seeds well. Preheat the oven to 180 degrees (top and bottom heat). Beat the eggs, sugar, softened butter and tonka bean zest with a hand mixer for about five minutes until frothy.
  2. Add quark, flour, baking powder, cinnamon, coconut flakes and the 2 tablespoons of pomegranate juice and stir everything for another five minutes until a smooth dough is formed. Carefully stir the pomegranate seeds into the batter with the help of a spoon (I put a remainder aside for garnish).
  3. Place the paper cases in the hollows of a muffin tin (this saves you greasing) and fill approx. 3/4 with the batter. Bake in the oven for about 30-35 minutes until the cheesecakes are lightly browned. Take out of the oven and let cool down completely on a wire rack. Before serving, dust with vanilla or powdered sugar to taste and garnish with the remaining pomegranate seeds.
  4. Not only with coffee, also taste great as a dessert. Have fun baking and trying!
Dinner
European
small pomegranate cheesecake

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Finger Food: Snack Rolls

Raspberry Coconut Panna Cotta with Pistachio Coconut Cake